Potential use of goat viscera to obtain protein hydrolysates

In recent years, the amount of by-products from goat slaughtering has increased substantially and nutritionally valuable have been discarded. This project aimed to research the potential use of goat viscera to obtain products, such as protein hydrolysates, that can be incorporated into other foods a...

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Published inFood science & technology Vol. 84; pp. 832 - 837
Main Authors de Queiroz, Angela Lima Menêses, de Araújo, Ana Rita Ribeiro, Pacheco, Maria Teresa Bertoldo, Madruga, Marta Suely
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.10.2017
Subjects
Aggregate value
Chemical-nutritional characterization
Goat by-products
Slaughtering by-products
Chemical-nutritional characterization
Slaughtering by-products
Aggregate value
Goat by-products
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Abstract In recent years, the amount of by-products from goat slaughtering has increased substantially and nutritionally valuable have been discarded. This project aimed to research the potential use of goat viscera to obtain products, such as protein hydrolysates, that can be incorporated into other foods and improving their nutritional and technological quality. The results obtained showed that goat viscera exhibited remarkable nutritional value, with a high protein content (∼18 g/100 g of sample) and excellent total amino acid profile. The predominant essential amino acids were lysine, phenylalanine + tyrosine, leucine and methionine, with chemical score >3.3, being considered a protein source of high biological value. Fat content showed greater variation from 2.26 (liver) to 6.63 (heart) g/100 g, lipid contents. Twenty-two fatty acids were identified, where the predominant ones were the saturated fatty acids (SFA -0.88 to 3.29), followed in proportion by monounsaturated (MUFA - 0.60 to 1.78) and polyunsaturated (PUFA - 0.07–0.33 g fatty acid/100 g of sample), including C18:2n6t. It was concluded that goat viscera are ingredients of potential use in the production of new foods, such as protein hydrolysates, which have broad technological applicability in addition to increasing the economic value of slaughtering by-products. •Goat meat by-products as a source of bioactive peptides.•Potential of novel food products from goat by-products with high nutritional value.•Slaughtering goat by-products for application as a functional ingredient.•Goat by-products contain high protein of high biological value.•Aggregate value of goat meat by-products.
AbstractList In recent years, the amount of by-products from goat slaughtering has increased substantially and nutritionally valuable have been discarded. This project aimed to research the potential use of goat viscera to obtain products, such as protein hydrolysates, that can be incorporated into other foods and improving their nutritional and technological quality. The results obtained showed that goat viscera exhibited remarkable nutritional value, with a high protein content (∼18 g/100 g of sample) and excellent total amino acid profile. The predominant essential amino acids were lysine, phenylalanine + tyrosine, leucine and methionine, with chemical score >3.3, being considered a protein source of high biological value. Fat content showed greater variation from 2.26 (liver) to 6.63 (heart) g/100 g, lipid contents. Twenty-two fatty acids were identified, where the predominant ones were the saturated fatty acids (SFA -0.88 to 3.29), followed in proportion by monounsaturated (MUFA - 0.60 to 1.78) and polyunsaturated (PUFA - 0.07–0.33 g fatty acid/100 g of sample), including C18:2n6t. It was concluded that goat viscera are ingredients of potential use in the production of new foods, such as protein hydrolysates, which have broad technological applicability in addition to increasing the economic value of slaughtering by-products. •Goat meat by-products as a source of bioactive peptides.•Potential of novel food products from goat by-products with high nutritional value.•Slaughtering goat by-products for application as a functional ingredient.•Goat by-products contain high protein of high biological value.•Aggregate value of goat meat by-products.
Author Madruga, Marta Suely
de Araújo, Ana Rita Ribeiro
Pacheco, Maria Teresa Bertoldo
de Queiroz, Angela Lima Menêses
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  givenname: Ana Rita Ribeiro
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  givenname: Maria Teresa Bertoldo
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Slaughtering by-products
Aggregate value
Goat by-products
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Snippet In recent years, the amount of by-products from goat slaughtering has increased substantially and nutritionally valuable have been discarded. This project...
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SubjectTerms Aggregate value
Chemical-nutritional characterization
Goat by-products
Slaughtering by-products
Title Potential use of goat viscera to obtain protein hydrolysates
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